With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!
Devil’s Food Chocolate Cake… But Better
This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.
This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!
This Chocolate Cake Is:
- Extra moist
- 2 layers, but can be made as 3 layers or as a sheet cake
- Soft with a velvety crumb
- Deeply flavorful
- Unapologetically rich, just like my flourless chocolate cake
- Covered with creamy chocolate buttercream
Key Chocolate Cake Ingredients & Why
Each ingredient serves an important role. For best results, do not make substitutions.
- All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
- Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. Save it for another recipe, like these homemade brownies. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
- Salt: Salt balances the flavor.
- Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
You can find it in the coffee aisle at the grocery store or online. - Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. Same goes for my chocolate cake roll recipe, too.
- Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
- Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!) You use it in this black velvet cupcakes recipe, too.
What an Easy Cake!
No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.
Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.
Need cupcakes? Use either my super moist chocolate cupcakes, chocolate cupcakes with vanilla frosting, or cream-filled chocolate cupcakes recipe.
Lately I’ve Been Using Sour Cream
As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)
- Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂
Silky Chocolate Buttercream
Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.
While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!
So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!
Print
Deliciously Moist Chocolate Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
- Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
- Bundt Pan: I recommend my chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
- 9×13-inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
- Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
Recipe adapted from Ina Garten and originally from Hershey’s
Reader Comments and Reviews
Tried once and love the texture but… as a chocolate craver, still wish for stronger chocolate flavor.
If I would like to double the cocao powder (62g+62g), should I just decrease the all pupose flour by 62g? Please kindly share your recommendation for my experiment, many thanks!
Hi Frances, swapping cocoa powder for flour is not always a 1:1 change and will take some experimenting.
This has been my go to chocolate cake for a long time, tried baking the same amount of batter in a 9×13 pan and it came out still raw in the middle after 45-50 mins though! Any suggestions?
Hi S, we’re so sorry to hear that! Does your oven run a bit cool? It sounds like it needed some additional time in the oven to finish baking through. It you find that happening again, you can tent the pan with foil so that the edges do not over bake, while allowing the middle to continue baking through. We hope this helps for next time!
This worked amazingly, thank you!!
Trying to put a Grand Marnier flavor profile in this cake. How would you do it to give it that orange chocolate classic profile
Hi D, we haven’t tested an orange chocolate cake, but adding zest and extract are a great start. We caution against adding too much extra liquid to the batter, so we’d steer clear of orange juice. Let us know what you try!
I decided to wash the cake with Grand Mariner and add a bit to the frosting. It turned out great!
This recipe is legitimately amazing. It is so quick and easy and tastes like you put WAY more work into it than you actually did. It’s absolutely delicious, perfectly moist and fluffy, and delectably chocolatey. Absolutely a keeper!
Thank you for sharing your great recipes! I made this cake and used your Chocolate Buttercream Frosting and it was delicious. Family loved it. I bought your new cookbook Sally’s Baking 101. I preordered it from Amazon. I can’t wait to try some of the new recipes!
Hi Sally.
What are your thoughts on adding a layer of chocolate mousse to the cake?
Hi Alison, You can absolutely fill this cake with chocolate mousse. Enjoy!
Second time baking this and it’s easily the best chocolate cake I’ve ever had! A couple of notes: I used oat milk instead of buttermilk, and had to bake it for a lot longer than the recipe called for, but it’s in my recipe book now. Thank you for sharing!
I will never bake another chocolate cake again, this is by far the BEST!!!!
Thankyou Sally ❤️
This is my third or forth time making this!!btw how long can we store this for?
Hi Renae, You can store it in the refrigerator for 5 days. Frosted cake freezes well, up to 3 months.
Made this cake today! Delicious and so moist! Family loved it!
This is our family’s “official” birthday cake recipe! (I’ve made it 3 times in the last 2 weeks for family and a friend’s birthdays.)
I even make it vegan for my daughter in law and grandson’s bdays and it turns out perfect every time.
OMG! I don’t even know how to explain my satisfaction but a friend recommended your recipe to me and I used it yesterday to bake cupcakes for my daughter to take to school and the reaction was amazing! The teachers didn’t believe that I baked them myself! It was so moist and delicious! And today I will be baking this cake for her other friends tomorrow. I am so excited. Thank you Sally
I made this cake for my husband’s birthday ,l just started baking and more of a beginner ,the recipe was easy to follow,cake was super delicious the best l have made in my new baking obsession season,your recipes are the best.Safe to say l will not be leaving this page as l am constantly browsing on what to make next
Does the icing recipe make enough icing if I want to ice the outside of the cake with a piping bag to decorate it? Or does it only make enough to spread it using a spatula?
Hi Kat! We would make extra for piping decorations.
Hello. I want to make this came but I only have 1 baking tray. Is it possible to cut it in half and make 2layers after its baked?
Hi Pau, this is too much batter for one pan. You can bake your first layer and leave the remaining batter loosely covered at room temperature until you are ready to use the pan again for the second layer. We do recommend letting each layer cool in the pan. We hope you enjoy this cake!
I love this cake but currently only have small oven , can I cook one layer at a time?
Thank you
Hi Karen, yes! You can bake your first layer and leave the remaining batter loosely covered at room temperature until you are ready to use the pan again for the second layer. We do recommend letting each layer cool in the pan. We hope you enjoy this cake!
Made the sour cream version and it was amazing! No notes!
This cake was excellent! The only problem was it was so good there were no leftovers.
Will this recipe be strong enough (as a base) to hold another smaller cake plus decoration?
Hi Chrissiana, unfortunately we do not recommend this recipe as the bottom tier for a cake—even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier.
Will this recipe fit in 3 6-inch round pans? If so, for how long in the oven? I looked at the conversion chart but I didn’t understand. Thanks!
Hi Gabby, this will be too much batter for a 6 inch cake. Instead, you can use the batter from these chocolate cupcakes. It yields the perfect amount for a 3 layer, 6 inch cake. You can follow the baking times and directions for 6 inch cake recipes. Let us know how it turns out!
Truly the best chocolate cake EVER!!!! I don’t even like chocolate cake, it is always so dense and dry, and overly chocolatey it’s just inedible. This cake is perfect – light, moist, the perfectly chocolatey flavor, it’s amazing!!!
amazing!!!
such an easy recipe, and it comes out incredibly well.
I almost always use vinegar and milk in place of buttermilk. I also use Sally’s ganache recipe instead of buttercream, and it is a hit!!
Hi! I LOVE this chocolate cake as a layer cake. I usually make mine in 3 6 inch rounds.
My question is, can I make this in a half sheet cake pan L? Mine is 11×15 inches
Thanks!
Hi Nikki! Here is everything you need to know about converting recipes to different Cake Pan Sizes. This recipe yields about 6 cups of batter.
My family uses this cake for all of our birthdays or random chocolate cake needs. This cake is moist, airy, and pairs perfectly with any frosting! I actually entered a cake into the state fair and used all of your recipes from the cake to the frosting. Best of division! (Best of all the cakes that were entered!) We absolutely love all of your recipes and will definitely use them again!
Moist. Rich. Delicious! Comes out PERFECT every time!
I love this cake and make it exactly as the recipe says.
The only thing is I need to make this cake now for someone who can’t have dairy. What can I use instead of buttermilk?
Hi VP, see Notes after the recipe!
I made your choclate cake recipe it was delightful. I made it in a bundt pan. How much time needed to bake? I had a terrible time getting out of pan.
Hi Corinne, we recommend our chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup. Be sure to heavily grease your Bundt pan to ensure an ultra non-stick environment. We hope this helps!
Made this for a friends birthday and it was compared to the chocolate cake from Mitilda highest compliment I could have ever received! Twas delicious
I made this cake for my son’s birthday and it was incredible. Moist and light, just as described. The recipe is clear and actually very easy to follow.
My son requested “Robin’s Egg Blue” icing (his current favorite color) so I used the vanilla buttercream icing from the Confetti Layer Cake – another winner. I am so happy with how everything turned out.
Thank you for sharing these wonderful recipes with us!
I love this recipe! I’ve made it several times before. Quick question, do you bake both layers (2) at the same time on the same shelf in the oven? If so, what would the baking time for that be?
Hi Anya! Yes, bake them both on the same rack if you have room. The baking time should be the same.
I went with the original recipe changing nothing. I made it as a slab cake and it was the most delicious chocolate cake I’ve ever tasted. Everyone raved about it!!